Garlic Herb Smoked Turkey (Spatchcocked)
This garlic herb smoked turkey is spatchcocked for even cooking, coated in a rich garlic herb ghee paste, and slowly smoked over apple wood. Fresh herbs, garlic, and lime zest give the turkey plenty of savory flavor while the ghee helps create juicy meat and golden, crispy skin.
Equipment
- Smoker
- Wire Rack
- aluminum drip pan
- leave-in probe thermometer
- Instant-Read Thermometer
Ingredients
- 1 whole turkey 12-13 pounds
- 3 cups ghee 6 sticks, softened
- 6-8 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 teaspoons fresh sage chopped
- 2 teaspoons red pepper flakes
- 2 teaspoons lime zest from 1 lime
- 2 tablespoons favorite turkey rub/seasoning
- apple wood chunks for smoking
Instructions
Prep the Turkey
- Remove giblets and neck from the turkey cavity. Pat the skin dry with paper towels.
- Spatchcock the turkey by cutting out the backbone with kitchen shears, then press down on the breastbone to flatten.
- Make the garlic herb paste by mixing the softened ghee, minced garlic, rosemary, thyme, sage, red pepper flakes, lime zest, and turkey rub until smooth.
- Coat the entire turkey with the garlic herb paste, creating a thick layer. Gently lift the skin over the breast and apply extra paste directly onto the meat.
- Cover and refrigerate the seasoned turkey for 8-12 hours, or for at least 2 hours if you're short on time.
Smoking the Turkey
- Preheat the smoker to 275°F and add apple wood chunks. Place an empty aluminum pan under the turkey to catch drippings.
- Smoke the turkey on a wire rack set over the drip pan for 90 minutes without opening. Then, begin basting with the drippings every 30-45 minutes until the internal temperature of the breasts and thighs reaches 165°F, away from the bones. (Thighs can be more tender if they're cooked up to 175°F, but 165°F is the minimum.)
- Remove the turkey from the smoker and let it rest for 20 minutes tented with foil before carving. Serve immediately and enjoy.
Video
Notes
- Refrigerator Thawing Method: Let the turkey sit in a rimmed pan on the bottom shelf of the fridge for 24 hours per 4-5 pounds. A 12-pound turkey will take 3-4 days to thaw completely.
- Is your turkey still partially frozen after refrigerator thawing? Place the turkey in a leakproof bag and submerge it in cold water, changing the water every 30 minutes, until the turkey is fully thawed. Cook immediately after thawing.
- Apply a thick layer of the garlic herb paste, especially under the skin, to ensure the garlic and herbs permeate the meat. Letting the turkey sit in the fridge with the paste overnight intensifies the flavors even further.
- If the wing tips darken during cooking, tent them with foil.
Nutrition
Serving: 1servingCalories: 703kcalCarbohydrates: 1gProtein: 47gFat: 57gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 270mgSodium: 247mgPotassium: 504mgFiber: 0.4gSugar: 0.2gVitamin A: 269IUVitamin C: 2mgCalcium: 39mgIron: 2mg
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